By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
258 cal · 18 min
Homemade Matzo
Recipe GLPR422ea33ba842a3
Crispy, thin unleavened bread made with just flour, water, salt, and olive oil. Perfect for Passover or as a versatile cracker for any meal. This traditional Jewish recipe yields four delicious sheets of authentic matzo with a satisfying crunch.
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Ingredients
2 cups all-purpose flour
½ teaspoon kosher salt
½ cup water
2 tablespoons olive oil
kosher salt for sprinkling
Directions
Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and 1/2 teaspoon kosher salt, stirring to blend evenly.
Create a well in the center of the flour mixture. Pour in the water and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a stiff dough forms. Knead briefly until the dough comes together and is smooth.
Divide the dough into four equal pieces. Working with one piece at a time, roll it out between two sheets of parchment paper into a very thin, rectangular sheet, about 1/16 inch thick.
Transfer the rolled dough to the prepared baking sheet. Prick all over with a fork to prevent puffing. Sprinkle lightly with additional kosher salt if desired.
Bake for 4-5 minutes until the matzo is just beginning to brown slightly. It should still be slightly flexible.
Remove from the oven and increase the heat to 500°F (260°C). Return the matzo to the oven for another 2-3 minutes until it is completely crisp and light golden brown.
Transfer to a wire rack to cool completely. The matzo will continue to crisp as it cools. Repeat steps 5-8 with the remaining three pieces of dough.
Once completely cooled and crispy, break into desired serving pieces. Store in an airtight container.
Comments
This is genuinely cheap—flour, salt, water, and olive oil run less than $1.50 total, or about 35 cents per serving—and every ingredient is stocked everywhere in Charlotte from Walmart to Harris Teeter. The stated 18 minutes is honest for the actual cooking, though rolling and resting will push real time closer to 30 minutes on a first attempt. It's a straightforward stovetop recipe that needs attention while the flatbreads cook but doesn't demand fancy technique, making it solid for a weeknight if you're not rushing. These don't reheat particularly well—best eaten fresh from the pan—but the low cost and ease mean you can make them the night you want them.
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